Recipe: Border Grill's Vegetarian Torta

Note:

Another recipe from the vegetarian issue. This one looks like an awful lot of work for a sandwich, but it's worth every minute. The rolls are crisp and delicious and absolutely unlike anything you can buy in a bakery, and the finished sandwich is spectacular.

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1 Bolillo, cut in half lengthwise

Butter

2 tablespoons mayonnaise

1/2 cup Black Beans

1/2 cup Cheese Mix

1/4 cup Roasted Pepper Mix

2 tablespoons sliced green olives

1/2 avocado, peeled and sliced

1/2 tomato, thinly sliced

2 tablespoons thinly sliced red radishes

Lettuce

Generously spread cut sides of Bolillo with butter. Toast on hot grill. Spread mayonnaise on both halves of bread. Spread Black Beans on bottom half. Top with Cheese Mix.

Place under broiler few minutes to melt cheese. Top with Roasted Pepper Mix, sliced olives, avocado, tomato, radishes and lettuce. Cover with top half of bread. Makes 1 serving.

Divide dough in 4-ounce portions. Shape into balls. Let rest briefly. Shape into 6-inch long rolls, tapering at ends. Depress long center with hand or finger and slather generously with soft butter.

Sprinkle with little flour, dumping out excess flour. Enclose butter and remaining flour by pressing sides together and rolling lightly with palm of hand. Place seam side down on parchment-paper-lined baking sheet. Let rise until doubled, about 1/2 hour.

Bolillos may be sprayed second time during baking, if heavier crust is desired.

Black Beans

1/2 pound black beans

2 tablespoons butter or vegetable oil

3/4 cup diced onion

Salt, pepper

Place black beans in heavy sauce pot. Add water to cover beans by 3 inches. Bring to boil. Simmer until beans are tender, about 1 12 hours, adding more water if needed.

Heat butter in separate pot. Add onion and saute over medium heat until caramelized. Add beans. Cook over low heat 15 to 20 minutes, mashing beans until creamy. Season to taste with salt and pepper. Makes enough filling for 4 to 5 sandwiches.

Roasted Pepper Mix

3 sweet red peppers

3 poblano chiles

1 teaspoon lime juice

1 tablespoon extra-virgin olive oil

Salt, pepper

Place red peppers and poblano chiles over open flame or under broiler. Roast until blackened and blistered, turn chiles with tongs for even roasting. Place peppers and chiles in plastic bag. Close and allow to sweat until vegetables are cool enough to handle, about 15 minutes.

Peel off charred skins using small sharp knife. Cut chiles and peppers into 1/2-inch-wide strips. Mix with lime juice and olive oil. Season to taste with salt and pepper. Makes enough for 4 to 5 sandwiches.

Cheese Mix

1 cup shredded Manchego cheese

1/2 cup shredded fresh Panela cheese

1/2 cup shredded Cotija cheese

Mix all cheeses in bowl. Makes about 2 cups, enough for 4 to 5 sandwiches.